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Serve this Spanish custard after your favorite meal.


Serves 6-8


6 Eggs

1 cup Sugar

1/8 teaspoon Salt

4 cups Milk

3/4 teaspoon Vanilla


Pre-heat the oven to 325. Whisk together the eggs, sugar,

and salt. Heat the milk in a saucepan until just steaming.

Remove from the heat and slowly whisk in the egg mixture.

Whisk in the vanilla. Place the mixture in small individual

Pyrex or other oven-ready bowls.  Place the bowls in a

large baking dish and add water to the pan halfway up the

sides of the bowls. Place in oven and bake for 1 to 1 1/2

hours or until the custard is well set. Chill in the

refrigerator at least 3 hours. At service time, gently run

a butter knife between the outside of the dish and the

custard. Invert on a small plate.